Air fryer chicken wings are way better if you skip the baking powder completely

Honestly, every recipe online says to coat wings in baking powder for crispiness but I stopped doing that six months ago after a bad batch. I noticed the after difference was huge: they had this weird chemical taste and a dry, powdery finish no matter how much sauce I used. What changed was I started just patting them super dry with paper towels and letting them sit uncovered in the fridge for a few hours before cooking. After three tries, I got wings that were actually crispier on the outside and juicier inside without any of that baking powder aftertaste. It takes a little planning but the texture is way more like real fried wings. Has anyone else ditched the baking powder and found a better method?

1 comments

1 Comment

patkelly4h ago

A friend of mine who used to work in a restaurant told me they never use baking powder for wings. They just dry brine them with salt and let them sit overnight uncovered in the walk in. The salt pulls moisture out and then the dry air makes the skin tight and crispy. I tried it at home after he told me and it's been my go to ever since. Way better than that baking powder method, it leaves no weird taste at all.